Driscoll's Blueberry Pancakes

    Presented by Driscoll’s

    PHOTO COURTESY OF DRISCOLL’S

    The heart of summer is now. The days stretch out into long, warm nights where fireflies wink from yard to yard and the kids run in ever expanding and contracting herds. Taking advantage of every minute makes for soggy swimsuits, knobby legs wallpapered in bandages and impromptu backyard sleepovers. Whether I’m hosting friends from out of town, leading the extended family charge to the cabin or just hosting the roaming hoards first thing in the morning, there is one breakfast that always satisfies even the most discerning of young palates: blueberry pancakes.
    There’s something magical that happens when those ripe berries are mixed into a cloud of fluffy ricotta cheese with a kiss of bright lemon. Just give this recipe a try and see what I mean.

    Lemon Ricotta Blueberry Pancakes

    INGREDIENTS

    1 Cup all-purpose flour
    1/4 Cup sugar
    1 Tsp. baking powder
    1/4 Tsp. salt
    1 Cup part-skim ricotta
    1/2 Cup low-fat (1%) milk
    2 Teaspoons grated lemon zest
    1 Tsp. vanilla extract
    1 1/2 Cups Driscoll’s Blueberries plus more for garnish (optional)
    2 large eggs, separated

    DIRECTIONS

    Preheat oven to 200°F.
    Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside. In a separate large bowl, whisk together ricotta, egg yolks, milk, lemon zest and vanilla. Stir flour mixture into egg mixture just until combined.
    Beat egg whites with an electric mixer at high speed until soft peaks form. Gently fold beaten egg whites into pancake mixture just until blended.
    Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake. Drop about 10 blueberries onto each pancake. Cook 3 minutes, or until edges are dry and bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden on both sides. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter and blueberries. Garnish with additional blueberries if desired.
    By: Joy Summers

    This post is presented by Driscoll’s

     

     

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